CN106578245A - Manufacture method of cassava brewing powder - Google Patents
Manufacture method of cassava brewing powder Download PDFInfo
- Publication number
- CN106578245A CN106578245A CN201611095233.XA CN201611095233A CN106578245A CN 106578245 A CN106578245 A CN 106578245A CN 201611095233 A CN201611095233 A CN 201611095233A CN 106578245 A CN106578245 A CN 106578245A
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- CN
- China
- Prior art keywords
- cassavas
- water
- cassava
- powder
- brewing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a manufacture method of cassava brewing powder. Cassavas are peeled, the peeled cassavas are washed clean, the washed cassavas are put into a pot, water is added until the water submerges the cassavas, the cassavas are boiled out, the boiling out state is kept for 10 minutes, the cassavas are taken out, the taken out cassavas are treated with cold water until no bubble exists, then the cassavas are soaked in clean water, the water is changed every 12 hours once, after the water is changed for 2-4 times, the soaked cassavas are taken out, the taken out cassavas are crushed into cassava powder, the cassava powder, tartary buckwheat and maltose are mixed evenly at a volume ratio of 40:40:1, and the mixture is packaged to form the cassava brewing powder. Through the above scheme, the cassavas are peeled, the impurities of the peeled cassavas are removed, the treated cassavas are detoxified to form the instant nutritional powder, then the tartary buckwheat and maltose are combined to form cassava tea, the cassava tea can be drunk using a small amount of boiling water to conduct the brewing and stirring. The cassavas solve the problems that the cassavas are cold in property, widen intestines, and not easy for drinking with an empty stomach. Besides, after the brewing, the cassava powder has a slight stickiness and aroma, has a texture after being stirred into a paste, is smooth to throats, has an attribute of starch polysaccharides, and is rich in nutrition and a rare edible powder.
Description
Technical field
The present invention relates to the manufacture method of a plant tea, particularly Maninot esculenta crantz. brew powder manufacture method.
Background technology
Maninot esculenta crantz. is high starch plant, but excessively bother because being cooked always, rarely found on dining table, it is therefore desirable to the side of developing
Just cassava food.
The content of the invention
In order to solve the above problems, it is an object of the invention to provide a kind of Maninot esculenta crantz. brews powder manufacture method.
Specifically, the technical scheme of present invention offer is：A kind of Maninot esculenta crantz. brews powder manufacture method, by Maninot esculenta crantz. peeling, washes
Add water to drowned during pot is put into after net, after boiling, maintain fluidized state 10 minutes, Maninot esculenta crantz. is pulled out rear subcooled water to non-foam, so
Afterwards Maninot esculenta crantz. is put in clear water and is soaked, water was changed once per 12 hours, pull out and dry, smash and become tapioca starch after changing water 2-4 time, general
Tapioca starch, Radix Et Rhizoma Fagopyri Tatarici, maltose press 40：40：After 1 volume ratio mix homogeneously, packaging forms Maninot esculenta crantz. and brews powder.
The present invention obtain beneficial effect be：By such scheme, can be i.e. by being formed after Maninot esculenta crantz. peeling, decontamination, detoxification
The nutritive powder of food, then join and form Maninot esculenta crantz. tea with Radix Et Rhizoma Fagopyri Tatarici and maltose, is brewed i.e. drinkable after stirring with a small amount of boiling water, and Maninot esculenta crantz. is not only
Solve the problems, such as Radix Et Rhizoma Fagopyri Tatarici cold in nature and wide intestinal, be difficult to drink on an empty stomach, and after tapioca starch is brewed, have slight stickiness and fragrance, stir
There is texture after mixing paste, and very along larynx, it is along with the attribute of many amyloses of Maninot esculenta crantz. itself, nutritious, it is rare
Edible powder.
Specific embodiment
A kind of Maninot esculenta crantz. brews powder manufacture method, by Maninot esculenta crantz. peeling, clean after be put in pot add water to it is drowned, after boiling maintain
Fluidized state 10 minutes, pulls Maninot esculenta crantz. out rear subcooled water to non-foam, then Maninot esculenta crantz. is put in clear water and is soaked, changed per 12 hours
Water once, is pulled out after changing water 2-4 time and dries, smashes and become tapioca starch, tapioca starch, Radix Et Rhizoma Fagopyri Tatarici, maltose are pressed 40：40：1 volume ratio
After mix homogeneously, packaging forms Maninot esculenta crantz. and brews powder.
Radix Et Rhizoma Fagopyri Tatarici tea plays the role of therapeutic method to keep the adverse QI flowing downwards width intestinal, and both the function of promoting digestion and invigorating the stomach was stronger, so suggestion is drunk after meal.Therefore exist
Solve in indigestible problem after meal, effect is ideal；But if drinking person is already at starvation, in abdomen
If Radix Et Rhizoma Fagopyri Tatarici tea being drunk in a large number again when without food, be certain to increase hunger sensation, particularly hypoglycemia personage, now occur
The malaise symptoms that blood glucose declines, it is therefore desirable to pay special attention to, add tapioca starch and maltose just solves the problem, by phase
Mutually coordinate, while expanding the edible range of Radix Et Rhizoma Fagopyri Tatarici and Maninot esculenta crantz., can use as canteen is supplemented, it is also possible to edible as breakfast.
Specific embodiment be it is exemplary present invention is described, be not intended to limit the present invention be included in right will
Other embodiment in asking.
Claims (1)
1. Maninot esculenta crantz. brews powder manufacture method, it is characterised in that：By Maninot esculenta crantz. peeling, it is put in pot after cleaning and adds water to drowned, boils
Maintain fluidized state 10 minutes afterwards, Maninot esculenta crantz. is pulled out rear subcooled water to non-foam, then Maninot esculenta crantz. is put in clear water and is soaked, per 12
Hour change water once, pull out after changing water 2-4 time and dry, smash and become tapioca starch, by tapioca starch, Radix Et Rhizoma Fagopyri Tatarici, maltose by 40：40：1
After volume ratio mix homogeneously, packaging forms Maninot esculenta crantz. and brews powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611095233.XA CN106578245A (en) | 2016-12-02 | 2016-12-02 | Manufacture method of cassava brewing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611095233.XA CN106578245A (en) | 2016-12-02 | 2016-12-02 | Manufacture method of cassava brewing powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578245A true CN106578245A (en) | 2017-04-26 |
Family
ID=58596069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611095233.XA Pending CN106578245A (en) | 2016-12-02 | 2016-12-02 | Manufacture method of cassava brewing powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578245A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798933A (en) * | 2015-04-13 | 2015-07-29 | 武清泉 | Blood-pressure-reducing purple sweet potato tea containing tartary buckwheat |
-
2016
- 2016-12-02 CN CN201611095233.XA patent/CN106578245A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798933A (en) * | 2015-04-13 | 2015-07-29 | 武清泉 | Blood-pressure-reducing purple sweet potato tea containing tartary buckwheat |
Non-Patent Citations (1)
| Title |
|---|
| 蒋小静等: "木薯全粉的功能特性", 《热带作物学报》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |